Lamb chops with redcurrant Jus

A simple to prepare redcurrant sauce compliments the lamb perfectly in this dish fit for a dinner party
Course Main
Author Jacqueline Bellefontaine


  • 8 lamb chops or cutlets
  • grated zest and juice 1 orange
  • 1 clove garlic chopped
  • 1 tsp chopped fresh rosemary or ½ tsp dried rosemary
  • salt and freshly ground black pepper
  • 4 tbsp red or white wine
  • 50 g redcurrant plus extra to garnish
  • 2 tbsp redcurrant jelly


  1. Place the lamb chops in a shallow non-metallic dish.
  2. Combine the orange juice, zest, garlic, rosemary and seasoning and pour over the cutlets.
  3. Turn to coat in the marinade. Cover and allow marinate for at least 30 minutes or for up to 12 hours.
  4. Heat a griddle pan or grill, remove the lamb from the marinade and cook over a medium heat for 4 to 5 minutes each side. Keep warm.
  5. Meanwhile pour the marinade into a small saucepan, stir in the wine. Add the redcurrant and cook for 5 minutes until very soft. Strain through a sieve to remove the seeds and return to the pan.
  6. Stir in the redcurrant jelly and lemon juice and heat stirring until the sauce is well combined.
  7. Serve spooned over the lamb chops and garnish with a sprig of currants